(by Shirley McNevich)
8 cups finely shredded cabbage
1/4 cup finely shredded carrots
1/3 cup white sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice
In a large bowl add white sugar, salt, pepper, milk, mayo, buttermilk, white vinegar and lemon juice--beat with a whisk until smooth. Add shredded cabbage and shredded carrots--mix well. Refrigerate until cold.
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